The Breakfast LoafBreakfast worth getting out of bed for.
High protein, high fibre loaves. One bake on the weekend covers breakfast all week.
Simple ingredients. Big flavour.
Yoghurt and berries is a lovely idea for a healthy, protein-loaded, fibre-rich breakfast. Right up until I’m eyeing the biscuit tin at 10am.
Why I bake theseHow it works
1. Stock the pantry once
A big shop up front. Most of it lasts for months.
2. Learn the method once
Every loaf follows the same steps. After two or three bakes you won’t need to look.
3. Swap the flavour each week
Same base, new guest ingredients. Weigh, mix, bake, freeze.
Three kinds of loaf
A tiny hint of sweetness to start your day the right way. Serve with yoghurt and fruit for an extra hit of protein and fibre.
Cake names. Breakfast manners. Prepare to be disappointed. It’s not cake.
Big umami satisfaction to keep you going till lunchtime.
Pile on your favourite toppings. Your local cafe should be worried.
Proper sweet loaves for the days you need the 3pm pick-me-up. Coming soon.
For the days you just want cake. Or a whole packet of biscuits. Have this instead.
The flavours
Protein and fibre per slice, cut into 10.
How I eat mine
How to make the toppings
Toasted, with a big dollop of vanilla Greek yoghurt and whatever fruit’s in the bowl.
Toasted, with crumbled feta, an egg and half an avocado.
Is it worth it?
Money
Yes, there’s a little investment. A lot of these ingredients won’t be in your pantry yet. But they go a long way.
Time
Some effort to get set up. Then an hour or so set aside each week.
Payoff
An easy, yummy breakfast every day.
Your 80 year old future self will thank you.
New flavours land here first
These are still drafts. I’m still fiddling with them, so they might change. Have a go if you like.
